In the Philippines flan is known as Leche Flan — literally milk flan — a heavier version of the Spanish flan made with more egg yolks. Uusually steamed over an open flame or stove top, Rarely it can also be seen baked. Leche Flan is a staple in celebratory feasts.
A heavier version of Leche Flan, tocino del cielo, is similar, but has significantly more egg yolks and sugar.
Your recipe is bellow but to make it easier we have added the video that we found on YouTube (you may want to turn the sound down a little and ingredients may vary but the principle is the same, enjoy!)
Video by YouTube user sugarkisses1202
Preparation time: 30 minutes
Cooking time: About 1 hour
Ingredients:
- 1 can (390g) evaporated milk
- 1 can (390g) condensed milk
- 10 egg yolks
- 1 teaspoon of vanilla extract or lemon essence
For the caramel:
- 1 cup sugar
- 3/4 cup water
Instructions:
Mix the sugar and water in a pan and bring to a boil for a few minutes until the sugar is caramelize.
- Pour the caramelized sugar into aluminum moulds - any shape you like. Spread the caramel to the bottom of the moulds.
- Mix in the evaporated and condensed milk, egg yolks and vanilla by hand or blender.
- Pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
- Cover moulds individually with aluminum foil.
- Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
- Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
- Let cool then refrigerate.
To serve: run a thin knife around the edges to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
Hot Tip:
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You know it's ready when you put a knife in to it and it comes out clean.